In New York City, Atomix serves a Korean tasting menu in a sleek, subterranean setting. A New York strip is from the same loin-end cut as a Kansas City strip, minus the bone. This recipe has plenty of fine-dining flourishes to enhance the steak’s umami and add a little spice. A Cabernet from Mendoza matches that zesty nuance.

Warm heavy-bottomed skillet over high heat. Working in batches of 1 or 2 steaks, sear both sides until brown. Reduce heat to medium and cook for about 5 minutes more on each side, or until probe thermometer inserted into thickest part of steak registers 125˚F for medium rare.

Let steaks rest for at least 5 minutes. Slice steaks across the grain. Spoon seaweed sauce onto plates. Arrange steak slices on top and dollop with horseradish relish. Place chopped romaine (recipe below) with brown butter on top of or next to steak. Serves 2–4.

Halve romaine lengthwise. Warm skillet over high heat. Place romaine halves into skillet, ribs side down. Cook until charred, 1–2 minutes. Remove from heat. Cut into bite-sized pieces. Season with salt, to taste.

Carmelo Patti 2007 Cabernet Sauvignon (Mendoza). “It’s pretty special when your current release is a decade old,” says Jhonel Faelnar, sommelier and beverage director at Atomix, of this Luján de Cuyo Cabernet. “This is rustic and rugged in all the right ways, with bright acidity and a surprising medium-bodied style that sets it apart. Classic jalapeño and paprika flavors match well with the mild spice in the horseradish and the savory romaine hearts. Chewy tannins aren’t an issue here, as they refresh the palate with every bite.”

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels.
Email: lschlack@wineenthusiast.net

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